Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, baked tornado potatoes. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended. Garnish with additional Parmesan and parsley.
Baked Tornado Potatoes is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Baked Tornado Potatoes is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook baked tornado potatoes using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked Tornado Potatoes:
- Get 6 Small Potatoes, well washed
- Prepare 3 tablespoons Cheese freshly grated
- Take 2 tablespoons Bread Crumbs
- Take 2 teaspoons chilli flakes
- Take 1 tablespoons Black Pepper, freshly grounded
- Get 1 tablespoon Extra Virgin Olive
- Get pinch salt
- Make ready Parsley/coriander, freshly chopped
- Prepare 6 skewers
In this recipe, I bake my potatoes instead of deep fried, so they are a little bit guilt free. A great twist (literally) on baked potatoes. Perfectly seasoned potatoes are served spiraled on a skewer and garnished with parmesan and parsley. So go for it and get down with the swirl!
Steps to make Baked Tornado Potatoes:
- In a medium size bowl combine Grated cheese, breadcrumbs, Chilli flakes, black pepper and set aside.
- Insert a skewer into the potato and push the skewer all the way through it. Place the potato on a chopping board and, using a sharp knife, start cutting angled the potato: cut in the opposite direction you are turning the skewered potato and cut all the potato in thin spiral slices. Gently separate the potato slices which form the spiral on the length of the skewer.
- Brush all over the potato with Olive Oil. Place the skewed oiled potato on the Bowl and spread the mixture all over the potato until it’s entirely coated. Gently shake off the mixture excess.
- Place the potato on a baking sheet lined with baking paper and repeat for the rest of the potatoes. Bake in preheated oven at (180° C) for about 30 to 45 minutes (or until potatoes are fork tender). Remove the potatoes from the oven, turn them and bake for another 15 minutes or until they are evenly browned.
- Place them in serving plate, salt them and add some freshly chopped Coriander.
Baked Tornado Potatoes by For The Love of Food. Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla. Campfire Potatoes by Our Good Life. Gnocchi with Sage and Sausage by A Kitchen Hoor's Adventures. Hearty Beef and Potato Soup by Tip Garden.
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